Nasturtium

2 oz Bianco Vermouth, Dolin
1 oz Ginger liqueur, Domaine de Canton
12 oz Bonal Gentiane Quina
1 twst Lemon peel (as garnish)
Instructions
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
From other users
  • Made with carpano bianco and massenez ginger (which has more ginger kick than canton). Good, but better on ice with a little ginger ale to dry it out a bit. — ☆☆☆☆
  • Would make again with dry vermouth or cocchi — ☆☆☆
  • 5/12/18 12/30/18, from 4 to 5 — ☆☆☆☆☆
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2 Comments

Zachary Pearson's picture

Curated this a bit - I had it

Curated this a bit - I had it today at Clyde: Changed Dolin Dry to Dolin Blanc. Removed the optional Suze sub for Bonal - they're not substitutable. Updated creator information and year.

It's a nice drink - definitely on the sweeter side, but there's a clever vanilla accord that builds in the midpalate.

Thanks,

Zachary

Too sweet for my taste. Not

Too sweet for my taste. Not sure Dolin Blanc is the best substitute here - the Bonal gets lost in sweet ginger flavors. I added some Dandelion & Burdock bitters in order to add a bit more depth and punch. I would try again with Dry Vermouth or perhaps combination wtih Cocchi.